Description
This delightful Vegan Lemon Drizzle Cake is a light, fluffy, and citrus-infused treat perfect for any occasion. Made without dairy or eggs, it uses a vegan buttermilk substitute and a zesty lemon syrup to keep the cake moist and bursting with fresh lemon flavor. Topped with a smooth vegan lemon buttercream frosting and garnished with lemon slices and zest, this cake combines tangy and sweet notes beautifully in every bite. Ideal for gatherings or a refreshing afternoon dessert, it’s simple to make and sure to impress.
Ingredients
Scale
For the Vegan Buttermilk:
- 150 ml soy milk
- 40 ml freshly squeezed lemon juice
For the Cake Batter:
- 2 tablespoons lemon zest
- 200 g granulated sugar
- ½ vanilla pod (or 1 teaspoon vanilla extract/vanilla bean paste)
- 100 g vegan butter, melted and cooled to room temperature
- 75 ml olive oil (or neutral oil such as sunflower or rapeseed)
- 175 g vegan Greek-style yogurt or Skyr
- 300 g all-purpose (plain) flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
For the Lemon Syrup:
- 60 g granulated sugar
- 60 ml freshly squeezed lemon juice
For the Frosting and Garnish:
- ½ batch vegan lemon buttercream
- Fresh lemon slices (optional)
- Lemon zest (optional)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Lightly grease a 10.5″ rectangular pan with oil or vegan butter and line with parchment paper. To make vegan buttermilk, combine soy milk and lemon juice in a small bowl, stir, and let sit for 10 minutes to curdle.
- Flavor the sugar: In a large mixing bowl, add the granulated sugar, lemon zest, and scraped vanilla seeds. Use your fingertips to rub the zest into the sugar, releasing the aromatic oils and infusing the sugar with lemon and vanilla flavors.
- Mix the wet ingredients: Add melted vegan butter to the bowl and whisk to combine. Pour in olive oil and vegan yogurt, whisking until smooth and fully incorporated. Add the prepared vegan buttermilk and whisk again to create a uniform wet mixture.
- Mix the dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt. Add the dry mixture to the wet ingredients and fold gently with a spatula until just combined without visible pockets of flour. Be careful not to overmix to ensure a tender crumb.
- Assemble and bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes until the top is golden brown. Test doneness by inserting a toothpick or knife into the center; it should come out clean.
- Make the lemon syrup: While the cake bakes, combine freshly squeezed lemon juice and granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and set aside.
- Poke and drizzle: Immediately after baking, while the cake is still hot, pierce the surface several times with a bamboo skewer. Slowly drizzle the warm lemon syrup over the cake allowing it to soak in and infuse moisture and flavor. Let the cake cool completely for about an hour.
- Frost: Once cooled, frost the cake with half a batch of vegan lemon buttercream using an offset spatula for a smooth finish. Garnish with fresh lemon slices and additional lemon zest if desired, just before serving.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 5 days for the best texture. If not consumed on the same day, refrigerate for up to 5 days; remove 1-2 hours prior to serving to regain room temperature. Unfrosted, it can last up to 5 days at room temperature.
Notes
- Using granulated sugar ensures proper texture and sweetness balance in both the cake and syrup.
- You can substitute the vanilla pod with vanilla extract or vanilla bean paste if preferred.
- Olive oil adds richness, but neutral oils like sunflower or rapeseed work well if you want a milder flavor.
- The vegan lemon buttercream is essential for topping; use your favorite recipe or a store-bought vegan alternative.
- Be careful not to overmix the batter to keep the cake tender and fluffy.
